Everyone loves a good hamburger. However, sometime the classic patty with cheese just isn't quite enough, especially over the course of the summer. That's why Stew Leonard's is firing up the grill and offering a fresh, new "Burger of the Week" all summer long at stores across the area.

Every Wednesday through the end of August, a new burger will be exclusively featured at Stew's Hoedowns, the made-to-order grill pit found at every store. Each burger is made to order and prepared with Stew's freshly ground meat and topped with in-store produce. Hungry yet? This year’s menu features the following bodacious burgers:

Grab a few extra napkins, because this burger could get messy. The
Mushroom Swiss Burger
consists of a ground beef patty smothered with sautéed white mushrooms, Baby Bella mushrooms and Shitake mushrooms in A1 Steak Sauce, and topped with a slice of melted Swiss cheese.

For those looking to spice up their taste buds, Stew's
Baja Burger
offers unbeatable south of the border flavor. A freshly ground beef patty is topped with melted cheddar, guacamole and salsa, and finished with a drizzle of Stew Leonard’s own spicy chipotle dip.

Dig in and enjoy the unique texture of Stew's
Crunch Burger.
A freshly ground beef patty with melted American cheese, the burger is then topped with Stew Leonard’s kettle cooked potato chips for an extra crunch.

Everything is bigger in Texas, and that's certainly true for the southwest-inspired
Rodeo Burger.
A freshly ground beef patty is topped with melted cheddar and piled high with fried onion rings and BBQ sauce.

Stew's is also offering a flame-grilled take on the traditional BLT with their new
Ranch Chicken BLT Burger.
A freshly ground chicken patty served with bacon strips and ranch dressing, the burger is as simple as it is delicious.

The "Burger of the Week" will rotate all summer long, and prices vary by location. To find out this week's offering,
click here.

Daily Voice produced this article as part of a paid Content Partnership with our advertiser,
Stew Leonard’s

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